Events

For more information, click on course titles.

  1. Thermal Processing of Ready-to-Eat Meat Products

    Apr 23, 2019 through Apr 25, 2019, 8:30am - 4:30pm

    The focus of this year's Thermal Processing Short Course is meeting the new Appendix A & B Guidelines.

  2. Introduction to HACCP Principles for Meat and Poultry Processors (CURRENT Date is Only a Place Holder)

    May 1, 2019 (All day)

    (CURRENT DATE OF THE EVENT IS ONLY A PLACE HOLDER) Brochure New Lodging Information

  3. Introduction to Process Control for Meat and Poultry Processors (CURRENT dates listed only act as placeholders)

    May 15, 2019 through May 16, 2019, 4:15pm - 4:30pm

    (Event Dates are subject to change, listed dates serve only as a placeholder!)